Nutella Stuffed Banana Muffins Recipe

Nutella Stuffed Banana Muffins served warm with cozy spices — Comforting Nutella Stuffed Banana Muffins you can make today

I published this recipe a few years ago after a classic kitchen “disaster” turned into my favorite trick. I was trying to make a simple banana bread, but my overripe bananas were practically liquid. The batter was a sad, soupy mess. In a moment of pure desperation, I grabbed a jar of Nutella and just started dolloping it in, hoping for the best. If you love this flavor combo, you must try my Bakery Style Chocolate Nutella Banana Muffins for another decadent treat.

What came out of the oven was pure magic. The muffins were incredibly moist, and that Nutella didn’t just mix in—it created a gooey, surprise filling in the very center. My family went crazy for them. That happy accident is now my go-to method for the most decadent treats.

These Nutella Stuffed Banana Muffins are my ultimate comfort bake. They combine the cozy, familiar taste of banana bread with the irresistible, chocolate hazelnut joy of that famous spread. Every bite is a perfect balance of sweet banana and rich chocolate.

Recipe Overview

Cuisine: American
Category: Breakfast, Snack, Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Why This Recipe is So Special

It’s all about that hidden pocket of joy. Most stuffed muffins just have a dollop on top. My method guarantees the Nutella stays right in the heart of the muffin.

I use a simple two-step filling process. You layer the batter, then add the secret, then seal it with more batter. This creates a perfect little treasure in every single one.

The ripe bananas do more than just add flavor. They give the crumb an amazing texture that’s tender and stays moist for days. It’s the best partner for the rich filling. For another fantastic way to use ripe bananas, my Pumpkin Banana Oat Muffins are a seasonal favorite.

The Full Ingredient List

Gathering your mise en place makes everything flow so smoothly. Here’s what you’ll need for these chocolate hazelnut delights.

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 large, very ripe bananas (about 1 ½ cups mashed)
¾ cup granulated sugar
1 large egg, at room temperature
⅓ cup melted butter, cooled slightly
1 teaspoon pure vanilla extract
½ cup Nutella or other chocolate hazelnut spread
Optional: ½ cup chopped toasted hazelnuts for topping

My Step-by-Step Method

Follow these steps and you’ll be a stuffing pro in no time. I promise it’s easier than it looks!

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, and salt. This makes sure your leavening is evenly distributed.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine.
Whisk the sugar, egg, melted butter, and vanilla into the banana mash until everything is just combined.
Gently fold the dry ingredients into the wet ingredients. Mix only until you no longer see streaks of flour. Overmixing is the enemy of a tender muffin.
Spoon about one tablespoon of batter into the bottom of each prepared muffin cup.
Now for the fun part! Place a heaping teaspoon of Nutella (about ½-¾ tsp) right in the center of the batter in each cup.
Carefully spoon the remaining batter over the Nutella, covering it completely. Smooth the tops gently.
If using, sprinkle the chopped toasted hazelnuts over the tops.
Bake for 18-22 minutes. They’re done when the tops are golden and a toothpick inserted into the cake part (not the Nutella center!) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Try to wait at least 10 minutes before biting in—that filling is molten hot!

My Top Tips for Success

Banana Ripeness is Key: The blacker the banana, the sweeter and more flavorful your muffins will be. I often freeze ripe bananas just for this recipe.
Chill Your Nutella: If your Nutella is very runny, pop it in the fridge for 15-20 minutes before using. A firmer spoonful is much easier to work with and stays put.
Use an Ice Cream Scoop: For perfectly even muffins, I use a standard ice cream scoop to portion the batter. It’s a total game-changer for consistency.
Don’t Skip the Topping: Those toasted hazelnuts add a fantastic crunch and really boost the hazelnut flavor. It makes them feel extra special.

Common Mistakes to Avoid

I’ve made these enough to know the pitfalls! Here’s how to steer clear.

Overfilling the Muffin Cups: If you add too much batter at the bottom, the Nutella will sink and bake out the bottom. Stick to that one-tablespoon base layer.

Checking for Doneness in the Wrong Spot: Poking your toothpick straight into the Nutella pocket will always come out gooey. Test the muffin cake around the edges to know if it’s baked through.

Using Cold Ingredients: A room temperature egg blends into the batter much more evenly. Take your egg out about 30 minutes before you start baking.

NUTRITION INFORMATION

Calories: ~250 kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 25mg
Sodium: 220mg
Fiber: 2g
Sugar: 24g

FREQUENTLY ASKED QUESTIONS

Can I make these muffins ahead of time?

Absolutely! They keep wonderfully. Store cooled muffins in an airtight container at room temperature for 2 days, or freeze them for up to 3 months. Just thaw at room temperature or warm them up for a few seconds in the microwave.

My Nutella all melted out. What did I do wrong?

This usually means the bottom layer of batter was too thin, or the Nutella was placed directly on the metal cup. Make sure you have that solid tablespoon of batter as a base, and that you cover the Nutella completely with more batter on top to seal it in.

Can I use a different filling?

Of course! This technique works with so many things. Try peanut butter, a square of chocolate, or even a dollop of cookie butter. Get creative with your favorite spreads or chunks. For a peanut butter version the whole family will love, check out my Irresistible Peanut Butter Banana Muffins.